Jollof rice is a dish with a big story. A story built on empires, trade and local traditions.

Today's Jollof rice is a spiced rice pilaf, often served with roasted meats, especially chicken, as well as fried plantains and the obligatory spicy sauces of Western Africa. The rice itself has had a long journey to becoming a prominent staple in West African kitchens.

The story starts in the Senegambia region, where the jungle meets the Sahara desert and more importantly, where the Wolof tribe, often called the Jollof's in a different dialect, started making some really delicious rice. This local delicacy called Thiebouddiene is the national dish of today's Senegal and the godfather of today's Jollof found in the southern countries of Western Africa.

Thiebouddiene in the local Wolof dialect means something like "fish and rice" and a proper thiebouddiene features a spiced rice pilaf alongside stewed vegetables like eggplant, carrots, cabbage and potatoes and pan fried or grilled fish, that's often stuffed with a hefty amount of cilantro, garlic, scotch bonnet pepper and ginger. If we think of this dish as the base of where jollof came from, we can think of the Nigerian and Ghanian versions as a stripped down version of an otherwise quite regal dish.

Let's take a look at the variations of the dish we can find across the region:

1. Nigeria: The Bold and Smoky Classic

Nigerian jollof rice is famous for its vibrant, smoky flavor and bold spices.

Key Ingredients:

• Long-grain parboiled rice

• Tomato, red bell pepper, and Scotch bonnet pepper blend

• Tomato paste

• Seasonings: thyme, curry powder, bay leaves, and stock cubes

• Chicken, beef, or goat stock (optional)

• Garnishes: fried plantains, coleslaw, or steamed vegetables

Nigerians take pride in achieving the perfect party jollof, often cooked over an open flame for a signature smoky aroma. It’s typically served with grilled or fried meat and colorful sides.

2. Ghana: The Fragrant, Spicy Staple

Ghanaian jollof rice is equally beloved, known for its spicy undertones and aromatic jasmine rice.

Key Ingredients:

• Jasmine rice or long-grain rice

• Fresh tomatoes, onions, and bell peppers

• Tomato paste

• Spices: nutmeg, cloves, and curry powder

• Meat or fish stock

• Garnishes: boiled eggs, avocado, or kelewele (spicy fried plantains)

The addition of cloves and nutmeg gives Ghanaian jollof its distinct flavor, and it’s often paired with shito (a spicy pepper sauce) for extra heat.

3. Senegal: The Original Jollof (Ceebu Jen)

Senegalese Ceebu Jen, often called the "mother of jollof rice," takes the dish to a whole new level with its rich combination of fish and vegetables.

Key Ingredients:

• Broken rice (or regular white rice)

• Fresh tomatoes and tomato paste

• Fish (stuffed with parsley and garlic)

• Vegetables: carrots, cabbage, eggplant, and cassava

• Tamarind and fermented locust beans (netetou)

• Palm or vegetable oil

This dish is hearty and complex, often served as a one-pot meal with fish as the centerpiece.

4. Sierra Leone: The Smoky and Flavorful Favorite

Sierra Leonean jollof rice is a crowd-pleaser, with smoky flavors and a variety of proteins.

Key Ingredients:

• Long-grain rice

• Fresh tomatoes, onions, and peppers

• Tomato paste

• Curry powder, ginger, and garlic

• Smoked fish or crayfish (optional)

Smoked or dried fish is often added for extra depth, making it a comforting meal for any occasion.

5. Liberia: The Rich and Hearty Delight

Liberian jollof rice is known for its hearty flavor, often cooked with palm oil for added richness.

Key Ingredients:

• Long-grain rice

• Fresh tomatoes, onions, and hot peppers

• Tomato paste

• Nutmeg, bay leaves, and curry powder

• Chicken, shrimp, or smoked fish

• Palm oil

This version leans into bold, savory notes, with a reddish hue from the palm oil.

6. Gambia: The Stew-Like Benachin

In Gambia, jollof rice is known as Benachin, meaning "one pot."

Key Ingredients:

• Broken rice or white rice

• Fresh tomatoes and tomato paste

• Fish, meat, or chicken

• Vegetables: carrots, cabbage, okra

• Tamarind or lemon for acidity

• Groundnuts (peanuts)

Benachin is a hearty meal that often includes tangy tamarind and groundnuts for a unique twist.

7. Guinea: The Smoky and Subtle Variation

Guinea's version of jollof rice shares similarities with its neighbors but often incorporates smoky dried fish.

Key Ingredients:

• Long-grain rice

• Fresh tomatoes, onions, and peppers

• Garlic, ginger, and nutmeg

• Peanut oil

• Smoked fish or chicken

The smoky undertones and use of nutmeg make this dish special.

8. Mali: A Rustic, Tangy Treat

Malian jollof rice is rustic and earthy, featuring local ingredients like baobab powder.

Key Ingredients:

• Long-grain rice

• Fresh tomatoes and tomato paste

• Smoked or dried meat

• Vegetables: sweet potatoes and cassava

• Baobab powder or tamarind

The tangy touch of baobab powder gives this dish a distinct Malian identity.

9. Côte d’Ivoire: The Herbaceous and Light Version

Ivory Coast’s jollof rice is lighter and often includes fresh herbs and seafood.

Key Ingredients:

• White rice

• Tomatoes, onions, and peppers

• Tomato paste

• Meat or seafood stock

• Garlic, thyme, bay leaves, and parsley

The use of herbs like parsley and basil gives this version a refreshing flavor profile.

Check out my full video about the history and recipe for jollof rice!

Comments from Instagram:

Comments on my version where actually pretty good!

One commenter said that the Ghanaian version can be spicy as well, so really make the dish your own!

One commenter said that she wished Nigerian food was more than just Jollof rice, as of course it is. Use this rice base to explore the delicious fried, grille and roasted dishes of the region.

As a final positive comment: Jollof rice is one of the reasons I still believe in humanity. I feel you my friend....